Antioxidants
An antioxidant, (as the name suggests), is a molecule that inhibits the oxidation of other molecules. Its THR chemical compounds are added to certain foods, natural and synthetic rubbers, gasolines or other substances, to inhibit its autoxidation. Oxidation is essentially a chemical reaction, involving the loss of electrons or succeeding stage of the oxidation process resulting in the production of free radicals. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. They do this by being oxidized themselves, and often reduci agents, for example, thiols ascorbic acid, or polyphenols. The most commonly used antioxidants are: aromatic amines, phenols, and aminophenols.
- Ascorbic Acid
- BHA/BHT/TBHQ
- Erythrobic Acid
- Propyl Gallate
- Rosemary Extract
- Sodium Metabisulfite
- Sodium Erythrobate
- Aromatic Chemicals
- Camphor
- Eucalyptus Oil
- Menthol
- Methyl Salicylate
- Eucalytol
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